Avaliação da estabilidade e da qualidade do patê de presunto, adicionado de globina bovina e de caseinato de sódio, como agente emulsionante

Silva, Janaína Guernica; Morais, Harriman Aley; Junqueira, Roberto Gonçalves; Oliveira, Afonso de Liguori; Silvestre, Marialice Pinto Coelho

doi:10.1590/s0101-20612003000100004

Cited by 8 publications

(7 citation statements)

References 9 publications

(12 reference statements)

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“…According to these results, the pâtés can be classified as low acid (pH > 4.5), pursuant to the Sanitary Standards of the Adolfo Lutz Institute (IAL, 1967). These pH values are compatible with other fish products, such as: shrimp (6.8 to 7.0), fresh fish (6.6 to 6.8), and crustaceans (6.8 to 7.0) (IANFES, 1997); tilapia pâté (6.65 to 6.68) (MINOZZO, 2010); and ham pâté (6.57) (SILVA et al, 2003).…”

Section: Centesimal Composition Of the Pâtéssupporting

confidence: 62%

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Elaboration of pâté using fish residues

Matiucci

Chambo

Mikcha

et al. 2021

AVB

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Knowing the potential of fish waste for the preparation of pâtés, there is the possibility of adding greater sustainability to the aquaculture sector. The aim was to prepare pâtés from fish processing residues with the inclusion of smoked fishmeal and evaluate their sensory, microbiological, physicochemical, and shelf-life characteristics. Three treatments were used: pâté without fishmeal inclusion (PSF), with smoked salmon carcass meal inclusion (PFSD), and smoked tilapia carcass meal (PFTD). The inclusion of the flours reduced the moisture, carbohydrate, and water activity. However, they increased the ash, salt, and collagen content. The lipid content was higher for the PFSD. The PSF showed peak oxidation at 15 days and the PFSD and PFTD around 45 days over the course of the 90-day shelf-life. The luminosity and b* coordinate were lower for PFTD, while the a* coordinate was higher for PFSD. Only the b* coordinate showed changes in PSF and PFSD throughout the 30 days of shelf-life, and its color tended to yellow at 15 days. The sensory analysis did not differ statistically between treatments (p > 0.05) for all attributes, except color, where the highest score was attributed to PSF. As for the overall impression, PSF also obtained the highest score, which may be associated with its color. By including fish flours, the nutritional composition and color of the tilapia-trimmed pâtés are changed, achieving an average acceptance level of 67%.

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Section: Centesimal Composition Of the Pâtéssupporting

confidence: 62%

“…The total caloric value was obtained by multiplying the means for protein and carbohydrates by factor 4 plus the multiplication of the lipid content by factor 9 (SOUCI et al, 2000).…”

Section: Physical-chemical Analysis Centesimal Composition and Caloric Value Of Flours And Pâtésmentioning

confidence: 99%

Elaboration of pâté using fish residues

Matiucci

Chambo

Mikcha

et al. 2021

AVB

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“…Texture plays a crucial role in food quality determination, its acceptance and consumers preference (Szczesniak, 2002). On the other hand, some studies have shown that lipid oxidation is one of the main causes for quality loss and could induce changes in the sensory quality, nutritional value, and functionality of the product, perceived negatively by consumers (Abreu et al, 2015;Doménech-Asensi et al, 2013;Silva, Morais, Junqueira, Oliveira, & Silvestre, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of meat and water temperature and emulsion speed on the industrial process for chicken mortadella

Cenci

Kilian

Janeczko

et al. 2018

J Food Process Engineering

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A 23 factorial design was performed to evaluate the meat and water temperature and the emulsification speed effects in relation to the physical state of animal proteins added to the emulsion process for chicken mortadella production. The dependent variables studied were instrumental texture, pH, protein, lipid, lipid oxidation, and sensory analysis. Under study conditions, the parameter for emulsion speed and water temperature had no significant difference to chemical analyses on the process. Yet, shear force showed a significant difference between treatments in the proportion of raw meat (chilled/frozen). The pH and TBAR values presented no significant difference between treatments, but it had differences during storage period, however inside of acceptable limits. The shear force was influenced by proportions of chilled/frozen raw meat, because the increase in the amount of cooled raw material is beneficial for sensory characteristics. The treatment T9 had a higher acceptability (82.07%), with conditions of process emulsification at 700 rpm, proportion of chilled/frozen raw meat material (1,280/1,280) and added water at 32 °C, resulting in a final 1.5 °C emulsified mass temperature. The proteins, lipid values, and microbiological analysis indicated that the mortadella is found within legislation parameters and the optimized process was successful. Practical applications The increasing demand for food quality product by consumers has made the food industry more competitive, thus making the supply of standardized, quality, and accessible products to the market extremely important. This study provides valuable information for the food industry, especially for emulsified meat products. In the industry, frozen and chilled meat raw materials and water are used to help in mixing with other ingredient. However, attention should be taken on the proportions and temperature that raw materials are used, as these have direct influence on the stability and quality emulsion and, consequently on the final product as well. To maintain the product standard quality, the standardization of operational parameters such as emulsification speed, chilled/frozen meat proportion, and water temperature were performed. The results showed that mortadella texture could be improved by the proportions of chilled/frozen raw material, being well accepted by consumers.

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“…Lipid oxidation can induce changes in sensorial quality, nutritive value, and product functionality. These changes are perceived as negative by consumers (Silva, 2003).…”

Section: Introductionmentioning

confidence: 99%

تحسين جودة السجق البقري بأستخدام بذور العنب کمضادات أکسدة طبيعية

الخولى¹,

خفاجي²,

داوود³

2014

مجلة الاقتصاد المنزلي.جامعة المنوفية

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Effect of different levels (100, 300 and 600 mg/kg) of grape seeds on chemical, physical, and organoleptic properties of fresh, cooked sausages and during frozen storage at -18 o C for 6 months were examined. Also, total phenolic content and phenolic compounds were determined using spectrophotometric and HPLC methods, respectively. Results showed that the yield as % and total phenolic content of grape seeds samples were 9.84±0.359 %, and 526.55±9.97 mg/g-1 extract, respectively. On the other hand, grape seeds extract contains different amounts of Gallic acid, t-Coutaric acid, e Caffeic acid, e p-Coumaric acid, (+)-catechin, (-)-epicatechin gallate, (-)-epicatechin and procyanidin B2. The values were 0.850 ± 0.012, 0.006 ± 0.001, 0.004 ± 0.001, 0.011 ± 0.005, 1.130 ± 0.14, 0.013 ± 0.002, 7.450 ± 0.32 and 2.330 ± 0.17 mg/g DM, respectively. With progress of storage period up to 6 months, the moisture and protein content decreased, while fat, ash, fiber, carbohydrates and energy value, increased. Sausage with 600 mg/kg grape seeds recorded the lowest T.B.A value. Also, addition of grape seeds to sausages enhancement of all tested physical properties and organoleptic evaluation by different rates.

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Avaliação da estabilidade e da qualidade do patê de presunto, adicionado de globina bovina e de caseinato de sódio, como agente emulsionante

Cited by 8 publications

References 9 publications

Elaboration of pâté using fish residues

Elaboration of pâté using fish residues

Effect of meat and water temperature and emulsion speed on the industrial process for chicken mortadella

تحسين جودة السجق البقري بأستخدام بذور العنب کمضادات أکسدة طبيعية

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